Ingredients:

6 cups broccoli florets
2 medium tomatoes (cut up into 2 inch chunks)
3 tablespoons red onion (chopped)
1 can 2 ¼ ounces sliced ripe olives (drained)
1 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons lemon juice
½ teaspoon seasoned salt
1/8 teaspoon pepper
2 cup cashews
lettuce leaves

Directions:

Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crispy but tender. Rinse in cold water; drain and place in a large bowl. Add tomatoes, onion, and olives; toss. In a small bowl, combine mayonnaise, soy sauce, lemon juice, seasoned salt, and pepper; mix well. Add to broccoli mixture and toss to coat. Stir in cashews.